The salsa in this recipe can be served with any grilled seafood, poultry, or meat. Choose the kind of chile you use based on how much heat you like. Serrano chiles are hotter than jalapeņo peppers; if you want more kick, don’t remove the seeds. Make sure you wear gloves when handling hot peppers.

Instructions:
1. Combine all of the ingredients in a large, nonreactive bowl (glass, stainless steel, or glazed ceramic), and mix gently with a spoon. Set aside. You can prepare this salsa up to a few hours before serving and store it in the refrigerator in a covered container.

2. In a deep, nonreactive dish (glass, stainless steel, or glazed ceramic), marinate the fish with the other ingredients for 20-30 minutes before grilling.

3. Grill over coals or on a grill, or cook under a broiler for 6-8 minutes per side.

4. Serve the fish with the salsa on top. (serving size: 1 piece of fish and about 1/2 cup salsa)

2. Spoon avocado into a blender, add the remaining ingredients (except garnish), and puree until creamy. Chill the soup for up to 2 hours before serving, or serve immediately. Cover leftovers with plastic wrap, refrigerate, and use within 2 days. (serving size: 1 cup)

To remove the citrus fruits’ bitter white pith for this fresh recipe, cut the peel away with a sharp knife. This recipe makes more dressing than you’ll need; you can refrigerate the extra for up to 5 days.

Try this: Grate up a hard boiled egg or two until you have very fine little bits. Mash up an avocado with a fork until it looks like green mashed potaotes. Mix the two together to get a delish tasting salad that you can put on whole wheat toast.

Trust me, this stuff is heavenly. I personally can eat an unlimited amount of avocados plain, but I'm on a cut so I'm avoiding all fatty foods.

Try this: Grate up a hard boiled egg or two until you have very fine little bits. Mash up an avocado with a fork until it looks like green mashed potaotes. Mix the two together to get a delish tasting salad that you can put on whole wheat toast.

Trust me, this stuff is heavenly. I personally can eat an unlimited amount of avocados plain, but I'm on a cut so I'm avoiding all fatty foods.

Avocado as a substitute for mayo is something I do frequently, whether for eggs or tuna - it does taste great!

On a different subject, why would you avoid such a healthy food as avocado while on a cut? Avoiding fat on a cut is not usually a good idea - you're already on a caloric deficit, why deny your body something that will benefit it?

Avocado as a substitute for mayo is something I do frequently, whether for eggs or tuna - it does taste great!

On a different subject, why would you avoid such a healthy food as avocado while on a cut? Avoiding fat on a cut is not usually a good idea - you're already on a caloric deficit, why deny your body something that will benefit it?

When I'm not cutting I usually eat one or two avocados a day, I love the stuff. But I'm not sure if the 30 grams (on average) of fat are really necessary when I'm cutting, especially when I'm already getting some fats from some much-loved peanut butter, eggs, and olive oil...